2 tablespoons olive oil

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 1⁄2 teaspoons salt

Instructions

For the Sweetpotatoes:

On a large baking sheet, toss together the cubed California sweetpotatoes, oliveoil, salt, pepper and cumin and paprika. Once coated, evenly distribute the sweetpotatoes on the baking sheet.

Transfer the California sweetpotatoes into the oven and roast for 25­-30 minutes until they are fork tender.

For the bowl:

Cook the quinoa according to the package directions. Set aside.

Toss the kale, olive oil, lime juice and salt in a large bowl and then add small groupings of the avocados, quinoa, black beans, cotija and sweetpotatoes. Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.

The California Sweetpotato Council is a voluntary membership organization founded in 1977. Our main objective is to develop policies and programs that enhance the sweetpotato industry in California. For more information contact us.